Peppered Catfish
Serves six
Pepper rub
3 tablespoons coarsely ground black pepper
2 tablespoons kosher or sea salt, coarsely ground
1.5 tablespoons coarsely ground white pepper
.5 teaspoon cayenne
6 8-oz catfish fillets
Catfish Mop
2 cups seafood or chicken stock
.5 cup vegetable oil
juice of 3 limes
1-2 tablespoons of Pepper Rub
Step 1: at least 2.5 hrs before you plan to BBQ, or preferably the night before, mix the rub ingredients in a small bowl. Cover the catfish lightly and evenly in the rub, reserving 1-2 tablespoons of the mixture if you plan to baste the fish. Place the fillets in a plastic back and refrigerate for 2.5 hrs or overnight.
Step 2: prep the smoker/oven for cooking, temperature to 180F-200F
Step 3. Remove fillets from refrigerator, let them sit a room temp for about 20 min
Step 4. mix mop ingredients in small saucepan and warm over low heat
Step 5. place the catfish in the oven/smoker on a small grill rack as far from the fire as possible. Cook for 1.5 hrs, dabbing the cat fish with the mop about every 20 min or so, when cooked, the fish should be opaque and firm, but flaky.
Salsa Borracha
Makes about 3 cups
3 oz dried pasilla chilies, seeded and stemmed
4 Tablespoons diced White Onion
1.5 teaspoons extra virgin olive oil
1.25 cups (1 bottle) dark beer, such as Boc
2 cloves of roasted Garlic
3 Roma Tomatoes, blackened
.5 teaspoon toasted ground cumin
.5 teaspoon toasted ground oregano
.75 teaspoon salt
4 oz feta or dry-aged goat cheese
Toast the chilies and rehydrate them in 2 cups warm water. Drain the chilies, reserving .5 cup of the water. Devin the chilies and transfer to a blender. If it is not bitter, add the reserved chili water ; otherwise, ad .5 cup water. Sauté the onions in the oil for about 5 min over a medium heat, then add to the chilies. Add the garlic, tomatoes, cumin, oregano, salt, and beer. Blend until pureed , transfer to serving bowl and sprinkle the cheese over the top
Lamb Vindaloo
Yield: 4-6 Servings
Ingredients:
Paste
½ ounce garlic
1 ounce ginger
8 red chiles
10 (1-inch) cinnamon sticks
½ ounce cumin
½ ounce coriander seeds
½ ounce turmeric powder
3 ½ ounces malt vinegar
Marinade
½ ounce black peppercorns
3 green chiles
4 ounces malt vinegar
½ ounce sugar
8 green cardamom pods
8 whole cloves
Salt, to taste
Vindaloo
1 ½ pounds leg of lamb
2 ounces onions
7 ounces potatoes
3 ½ ounces groundnut oil
Oil, for frying
Salt, to taste
½ ounce coriander
Method:
For Paste:
Peel and roughly chop garlic. Peel and roughly chop ginger. Combine garlic and ginger with rest of ingredients in blender or food processor. Add 2 ounces water to make a fine paste.
For Marinade:
Crush peppercorns with mortar & pestle. Wash, stem & deseed chiles. Combine crushed peppercorns and chiles with rest of ingredients.
For Vindaloo:
Trim leg of lamb, removing excess fat. Debone and cut into 1-inch cubes. Combine lamb cubes with marinade and let sit 1 hour.
Peel and finely chop onions. Set aside. Wash, peel and cut potatoes into cubes. Deep fry potatoes in oil over medium heat until golden brown. Clean, wash and chop coriander.
Heat oil in large sauté pan over medium heat. Add onions and cook until golden brown. Add paste and cook until fat is melted. At this time, add marinated lamb, along with marinade, stirring 2 minutes. Add approximately 1 quart water, bring to boil, then cover and simmer until lamb is tender. Now add the potatoes and cook until potatoes are soft.
Serves six
Pepper rub
3 tablespoons coarsely ground black pepper
2 tablespoons kosher or sea salt, coarsely ground
1.5 tablespoons coarsely ground white pepper
.5 teaspoon cayenne
6 8-oz catfish fillets
Catfish Mop
2 cups seafood or chicken stock
.5 cup vegetable oil
juice of 3 limes
1-2 tablespoons of Pepper Rub
Step 1: at least 2.5 hrs before you plan to BBQ, or preferably the night before, mix the rub ingredients in a small bowl. Cover the catfish lightly and evenly in the rub, reserving 1-2 tablespoons of the mixture if you plan to baste the fish. Place the fillets in a plastic back and refrigerate for 2.5 hrs or overnight.
Step 2: prep the smoker/oven for cooking, temperature to 180F-200F
Step 3. Remove fillets from refrigerator, let them sit a room temp for about 20 min
Step 4. mix mop ingredients in small saucepan and warm over low heat
Step 5. place the catfish in the oven/smoker on a small grill rack as far from the fire as possible. Cook for 1.5 hrs, dabbing the cat fish with the mop about every 20 min or so, when cooked, the fish should be opaque and firm, but flaky.
Salsa Borracha
Makes about 3 cups
3 oz dried pasilla chilies, seeded and stemmed
4 Tablespoons diced White Onion
1.5 teaspoons extra virgin olive oil
1.25 cups (1 bottle) dark beer, such as Boc
2 cloves of roasted Garlic
3 Roma Tomatoes, blackened
.5 teaspoon toasted ground cumin
.5 teaspoon toasted ground oregano
.75 teaspoon salt
4 oz feta or dry-aged goat cheese
Toast the chilies and rehydrate them in 2 cups warm water. Drain the chilies, reserving .5 cup of the water. Devin the chilies and transfer to a blender. If it is not bitter, add the reserved chili water ; otherwise, ad .5 cup water. Sauté the onions in the oil for about 5 min over a medium heat, then add to the chilies. Add the garlic, tomatoes, cumin, oregano, salt, and beer. Blend until pureed , transfer to serving bowl and sprinkle the cheese over the top
Lamb Vindaloo
Yield: 4-6 Servings
Ingredients:
Paste
½ ounce garlic
1 ounce ginger
8 red chiles
10 (1-inch) cinnamon sticks
½ ounce cumin
½ ounce coriander seeds
½ ounce turmeric powder
3 ½ ounces malt vinegar
Marinade
½ ounce black peppercorns
3 green chiles
4 ounces malt vinegar
½ ounce sugar
8 green cardamom pods
8 whole cloves
Salt, to taste
Vindaloo
1 ½ pounds leg of lamb
2 ounces onions
7 ounces potatoes
3 ½ ounces groundnut oil
Oil, for frying
Salt, to taste
½ ounce coriander
Method:
For Paste:
Peel and roughly chop garlic. Peel and roughly chop ginger. Combine garlic and ginger with rest of ingredients in blender or food processor. Add 2 ounces water to make a fine paste.
For Marinade:
Crush peppercorns with mortar & pestle. Wash, stem & deseed chiles. Combine crushed peppercorns and chiles with rest of ingredients.
For Vindaloo:
Trim leg of lamb, removing excess fat. Debone and cut into 1-inch cubes. Combine lamb cubes with marinade and let sit 1 hour.
Peel and finely chop onions. Set aside. Wash, peel and cut potatoes into cubes. Deep fry potatoes in oil over medium heat until golden brown. Clean, wash and chop coriander.
Heat oil in large sauté pan over medium heat. Add onions and cook until golden brown. Add paste and cook until fat is melted. At this time, add marinated lamb, along with marinade, stirring 2 minutes. Add approximately 1 quart water, bring to boil, then cover and simmer until lamb is tender. Now add the potatoes and cook until potatoes are soft.
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